The egg white list above makes me miss all the great cooks who used to post here.

Yes, I'm guilty of that.

I know I need to be better about responding to posts and participating because it's not fair to only take and not give.

I think Richard brings up a very good point about technology. Most of my online life has moved to Facebook and it is certainly easier to go there for all my online stuff--sort of one stop shopping. I'm not saying that this group needs to move to FB. But there's a lot of competition for my online attention.

However, I will try to be better about responding to posts. Most of the time when I don't respond to them, it's because I don't feel that I have anything to add, but perhaps that's the lazy way out. I know I can make more of an effort. Perhaps that will be my mid-year's resolution. smileys/smile.gif

 
I can sure identify with this one. I've posted links to pictures of amazing dessert creations and

not one person looked or commented. So what's the use of sharing! One was hard chocolate 'hammer' coming down on a gorgeous piece of chocolate (wow factor)....I thought....what kind of heading do I need to put to have someone look at something!!!!!!!!!!

Our lifestyle has changed so much too, that, though I check in here daily I don't share much.

We no longer have desserts with butter, flour or sugar. I only make raw desserts. We are eating more and more raw and food combining with good results to our health.

Also the older I get the less I want to be in the kitchen.

 
Same here - LOVE reading your posts as it always makes me smile and am amazed at how

some people have such a gift for words and painting picture with their words... but I don't often stop to respond to them. I guess we should. As life gets so busy we don't often have time to take all these wonderful recipes and create the table we would like. Your efforts are noticed and appreciated and I'm one of the guilty ones in not letting you know that. Thank you for so many wonderful contributions to this board - you certainly have a lucky wife!

 
Man, Joe, I wish we lived closer so I could swap some of my surplus frozen whites for some of

your yolks! I was just thinking last week that I guess I need to make a few angel food cakes as my contribution to some luncheon pitch-in groups that I belong to. Seems like most of what I've been making lately use only the egg yolks--even the tart crust on the Fresh Fruit Tart I just posted! I did an inventory last night and have over 30 whites in my freezer. They are crowding me out! ha!

 
Mea culpa, Richard! I did skip reading thru yr Egyptian feast recipes thinking I would never

have the opportunity to cook this type cuisine, BUT I use your RUSSIAN Potatoes with Caramelized Onions all the time! Had I not skimmed through the Russian one, I probably never would have printed it off to put in my "to try" file, and it is now one of my FAVORITE recipes and has saved me countless times when having to make a potato side for a crowd.

I made a judgment call on a brief impression of the word "Egyptian," and I have learned I should never do that when it comes to food! My apologies, and I've rectified that by reading through all your recipes. My apologies for taking so long to do so. wigs

 
Bingo, Steve2! The company where I am a temp initially blocked its workers

from the EPI forum. I can access the general EPI site, but not anything that is interactive.

However, the group ended up trucking over to FinerKitchens so I was able to drop in and keep tabs on you there during any slack work time. Alas, despite my care at trying to remember to delete my History folder (with a log of all the links to Web pages I'd visited each day), they eventually zapped our FK access, too! But then eureka, you folks relocated to Eat.At so I figure I can visit once again for a few more months until they figure this site out!

Being a temp, I have more free time at work so this was generally when I visited and posted. Guess I will have to get into the habit of stopping by more from our computer at home if this address is denied access one day. The company has put a blanket block on anyone going to any site that has the word 'blog' in it. Nor can we access any personal E-mail accounts. The computer police are probably tracking me right now so I'll bid you a fond 'adieu' for today and scram on offa here! wigs
PS: This was a thought-provoking thread. I am realizing I need to slow down and tell posters when I enjoy reading or making a recipe they have shared. One of our employees committed suicide last week on May 26. Joe's passing is reminding me of how quickly we can be robbed of someone who is special to us, and I need to not be in such a hurry and would do well to take a few minutes to interact.

This site is awesome, and I do so appreciate knowing everyone who frequents Eat.At. People here (and back at FK) have gone countless extra miles to assist me with culinary problems or to offer helpful suggestons, and I am deeply grateful for each and every one of you!

 
When I'm busy catering it's the opposite--I have a freezer full of whites. I always make rouille

(pimento-garlic Mayonnaise) as a vegetable dip, and it leaves me with extra whites and the little pimento jar to put them in. I'm also big on custard sauce and pastry cream. You can tell when I've had a dry spell because Jacques uses the whites get used up and the freezer starts filling up with yolks. I just love those pimento jars.

We're only saving a few cents per egg but if you're like me, it's impossible to waste things.

 
I too mostly lurk these days...

Being out of work and no unemployment benefits has put a damper on my ability to cook anything interesting. I am having problems blogging too. What is there to say?? But I'm working on eating down my capacious pantry and packed freezer so perhaps I should talk about that here, maybe some of you are doing the same. It's weird, but I feel guilty about cooking for myself now that money is so tight/nonexistent. I need to eat, it's healthier to eat at home and certainly much less expensive. Perhaps I just have the blues but I don't feel I have much to contribute anymore. I have sone interviews coming up, maybe this time is the start of better things.

 
Would love to hear about how you are using up stocked goods.

I think that would make excellent posts, for your blog or here (or both). Good luck with the interviews.

 
Thanks all, but seriously...

I wasn't trying to turn this into the Richard "I get no respect" pity party. Many have posted recipes that go unnoted. I only used the Egyptian recipes as an example. I, as have many others, have posted many things that have gone unnoticed. In particular, the Egypt menu was cited because it represented hours of research at the library, hours of reading, hours of cooking and testing. It was something that I thought would spark the creative juices of home cooks looking for something different (and by the way, that menu is absolutely delicious)--that kind of thing really sparks my interest. This opposed to recipes that are posted because they look good, but haven't been tested. And please don't get me wrong, there is certainly merit in that as I see wonderful recipes and get very excited about trying them, and those need to be shared as well.

There was even a thread awhile back where people were asked to post again recipes that had no response that the poster felt were sublime creations. There were a lot of posts! So this is not new.

This is not a judgement on anyone. We all cannot post or comment on every recipe posted. Or MAKE every recipe posted. That would be insanity. But it just seems lately that things here have become sort of blase.

And with that, I take my share of the blame. I am simply not cooking the way I used to with the full blown stockpots simmering and re-creating the menus of a European court table without the staff to do it. It's exhausting and in the end, really, no one these days really appreciates the effort.

One of the things that I continue to marvel at is the boxes, cans, and mixes school of what is now passing as "scratch" cooking. It is not and I simply cannot abide it. I grew up eating the produce of the farm with strong women who processed it into wonderful meals that I nostalgically remember now. And I still, even though I have to shop at grocery stores for the bulk of my ingredients, run a "scratch" kitchen, no matter what I'm cooking. I simply do not buy processed food. If I want a cake, it is made with flour, sugar, eggs, butter and other ingredients. It never ever comes from a box with some water and oil added. But always, someone at work has made a "homemade" cake, and I "have to try it" because they know what a food snob I am, and therefor I need to put my stamp of approval on it. The first bite: The bitter taste of all those chemicals from a mix. Because I do not allow those processed foods in my kitchen, when I taste them, and all the chemical additives, they are really disgusting to me.

What does one do in all this mediocrity?

When did making a box cake mix become scratch home cooking?

I am an anachronism, I know it. But I eat good, healthy, whole foods that I buy in original form. I still work, come home and have to make dinner, and I still do a fine job at it. Usually these days that involves a lot of help from weekend leftovers, but there is always freshly prepared vegetables and salads that didn't come from a can or bag. These days, it even means I'm going to my garden to cut lettuce for salad and vegetables. My dinners are still on the table in the length of time that someone opening those cans and bags requires.

But that's just me.

Maybe we should ressurrect the thread for everyone to post recipes they thought were wonderful that got no nibbles. The last time it proved very enlightening.

 
I did look at that...

in 2006, and was interested, and it didn't work out for me. I made the recipe and just wasn't thilled by it.

But after having been in Egypt, it's sort of like Betty Crocker does Egypt.

What can one do?

The flavors are of course reminiscent. But there is just so much more happening.

But again, my message is not about Egypt!

 
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